Business & Industry

A further 61% of respondents said they preferred to eat in places that are transparent about the ingredients they use; and 59% of those surveyed thought that knowing about the nutritional information

Debbie Walter, supply chain director, Aramark, said: "Our farmers use breeds specially selected for good ranging and hardiness. "We are delighted to be in a position to announce that all of our free-r

McFarlane joins DBC from Brakes, where he was the director of prime meats and in 10 years helped to drive sales up from £7m to £80m per annum. Previous to this, he worked for meat supplier Donald Ru

The research, which included 337 in-depth interviews with top food and beverage executives in January 2011, showed that although 40% of respondents consider the business climate to be positive, 41% vi

These include: Belfast Metropolitan College Blackpool & The Fylde College City of Bath College College of West Anglia Grimsby Institute of Further Education North Warwickshire College University C

Each year, the amount of young people entering the workplace is decreasing by 60,000 and options such as recruiting from abro d are now becoming less viable.

With the show hosted so close to the wedding date, the organisers are inviting budding chefs in employment, training or education to enter the 'Royal Wedding Cake' competition category and create thei

Berkeley Scott's awards held recently recognise not just profitability but also excellence in customer service, promotion of best practice and community involvement. As well as highlighting team perfo

The young chef of the year contest is open to all chefs under the age of 27 who are currently working in Chaîne des Rôtisseurs' establishments across Great Britain. To enter, candidates are nominate

Participants, who must be cooking in the UK and be between 22 and 30, must submit a recipe to serve four people using: one monkfish tail of between 1.2 – 1.4k weight, served either as a whole or in